Fireball Fried Pickles with Spicy Ranch Dipping Sauce

Allergens

Egg, Dairy (in Spicy Ranch Dressing)

Ingredients

• 2 cups all
• purpose flour
• 1 cup panko breadcrumbs
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 3 cups vegetable oil, for frying
• 24 pickle spears (about 1 pound)
• 2 large eggs, beaten

Instructions

1. In a shallow dish, combine flour, panko breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir until well combined.
2. Set up a dipping station with the beaten eggs in one bowl and the flour mixture in another.
3. Heat vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
4. Working in batches, dip pickle spears in egg and then coat them generously in the flour mixture, pressing to adhere.
5. Carefully lower coated pickles into hot oil, being sure not to overcrowd the pan. Fry for 2 3 minutes per side or until golden brown and crispy.
6. Remove fried pickles from oil and place on a paper towel lined plate to drain excess oil. Season immediately with salt.
7. Prepare the Spicy Ranch Dipping Sauce by combining all ingredients in a small bowl. Serve alongside fried pickles.

Chef’s Insight

The secret to perfectly fried pickles is to ensure they are fully coated in the flour mixture and to avoid overcrowding the pan during frying.

Notes

This recipe serves as a copycat or regional favorite with a creative twist. Serve at your next gathering or cookout for a festive appetizer that will impress your guests.